Easy Pasta Fagioli
by buggyglint
"Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or parmesan cheese, crusty bread and salad."
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INGREDIENTS
- 2 tablespoon olive oil
- 2 carrot ; diced
- 2 stalk celery ; diced
- 2 thin slice onion ; diced
- 1 teaspoon garlic ; chopped
- 1 8 ounce can tomato sauce
- 2 14 ounce chicken broth
- freshly ground black pepper to taste
- 2 tablespoons dried parsley
- 1 tablespoon dried basil leaves
- 2 15 ounce cannellini beans ; drained and rinsed
- 3 cups ditalini pasta
INSTRUCTIONS
1. Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
2. Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
3. Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
NOTES
mudgutz
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (292g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 161 | ||
| Calories from Fat: 20 (12%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.2g | 3 % | |
| Saturated Fat 0.2g | 1 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 581.5mg | 20 % | |
| Potassium 436.6mg | 11 % | |
| Total Carbohydrate 29.2g | 9 % | |
| Dietary Fiber 2.4g | 10 % | |
| Sugars, other 26.8g | ||
| Protein 9.3g | 13 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 161
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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